Crispy crab rangoon.
Here's how to make crispy crab rangoon! Golden wonton wrappers on the outside, creamy crab filling in the middle, and a little extra crab tucked into each one. That first bite has the perfect crunch. Osmo Coastal Catch Seasoning goes straight into the filling, bringing savory flavor and a little cayenne heat to the crab and cream cheese.
Used in this recipe.
Coastal Catch goes into the cream cheese, so it seasons the whole filling.
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Has the Coastal Catch, plus the rest of the lineup and Magic Sauce.
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Method
Step 01
Prepare the crab
Pick through the cooked crab meat for any pieces of shell, then shred it. Drain away any excess liquid so the filling stays creamy instead of watery. Slice the imitation crab sticks and set them aside.
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Step 02
Mix the base
Put the softened cream cheese in a bowl with the scallions, Worcestershire sauce, egg, and Osmo Coastal Catch Seasoning. Mix until everything is evenly combined. Start lightly with the seasoning—the Worcestershire brings salt, too.
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Step 03
Fold in the crab
Add the shredded crab meat and fold it through the cream cheese mixture. Keep some of those little pieces intact so you get crab in every bite.
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Step 04
Fill the wrappers
Lay a wonton wrapper flat and add a small mound of filling in the center. Top it with a slice of imitation crab. Leave a clear border around the edges so you've got room to seal it.
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Step 05
Seal into little pillows
Lightly moisten the border with water, lay a second wrapper over the top, and gently press around the filling to push out any trapped air. Pinch all four edges firmly closed. Don't overfill! You want the filling staying inside while these fry.
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Step 06
Heat the oil
Heat neutral oil in a deep, heavy pan, leaving plenty of room for bubbling. A small scrap of wonton wrapper should sizzle steadily when added.
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Step 07
Fry until golden
Carefully lower the rangoon into the oil in small batches. Turn them gently as they cook, until both sides are golden brown and crisp and the filling reaches 160°F in the center, checked with a food thermometer.
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Step 08
Drain and serve
Lift them out with a slotted spoon or spider and let the excess oil drain on a wire rack. Give the filling a moment to cool before biting in—it's hot!
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Notes
